Philly Cheese Steak Pasta
A delicious fusion of classic Philly cheesesteak flavors with pasta, featuring creamy sauce, sautéed vegetables, and tender steak for a comforting meal.
Ingredients
Main ingredients
- 8 ounces pasta (penne or fettuccine) Use penne or fettuccine to grab hold of that sauce beautifully.
- 1 pound steak (ribeye or sirloin) Ribeye brings a luscious fat that adds flavor, while sirloin is leaner but still delicious.
- 1 medium yellow onion Sliced, sweet, and aromatic.
- 1 medium green bell pepper Adds crunch; can substitute with a red bell pepper for a sweeter taste.
- 2 cloves garlic Minced for flavor.
- 1 cup heavy cream The heart of the sauce, creamy and dreamy.
- 1 cup provolone cheese Rich and melty.
- 1 tablespoon olive oil For cooking the steak and sautéing veggies.
- to taste salt and pepper Essential for flavor enhancement.
Instructions
Cooking the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
Searing the steak
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak in a single layer and sear until browned, about 3-4 minutes.
Sautéing the vegetables
- Add sliced onions and bell pepper to the skillet. Sauté for 2-3 minutes, then add minced garlic until fragrant.
Creating the sauce
- Lower heat and pour in heavy cream, stirring well. Let it simmer for a couple of minutes.
Adding the cheese
- Stir in provolone cheese, watching it melt into the sauce.
Combining with pasta
- Toss the drained pasta into the skillet, coating it with the sauce. Season with salt and pepper to taste.
Serving
- Garnish with fresh parsley if desired. Serve hot.
Notes
Leftovers store well in an airtight container for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed.